Bagna Cauda

Ingredients:

Directions:

1. In a heavy saucepan, simmer cream with 2 garlic cloves until reduced to
1 cup.

2. Place reduced cream, anchovies and cayenne in blender and puree.

3. Bring sauce to a simmer and add butter, stirring until melted.

4. Serve in a hot chafing dish accompanied with chilled, raw vegetables and
homemade (if possible) sourdough `grissini'. TIP: If butter and cream
separate, pour in a bit of cold cream and whisk hard. The sauce will regain
its velvety texture. This is a dish to be enjoyed without ceremony. Pick up
vegetables or breadsticks - grissini - with your fingers and dip into the
sauce until well covered; consume.